Creamy Au Gratin Potatoes

Creamy Au Gratin Potatoes

3013
CathyM 4

"This is my husband's favorite dish, and he considers it a special occasion every time I make it. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. It's a great side dish with a roast pork loin or beef tenderloin. Add a green salad and French bread, and you have found the magic path to a man's heart. To avoid lumps in your sauce, add the milk just a little at a time as you stir the flour and butter. Experiment with different cheeses for variety."

Ingredients

2 h {{adjustedServings}} servings 499 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 499 kcal
  • 25%
  • Fat:
  • 25.4 g
  • 39%
  • Carbs:
  • 49.3g
  • 16%
  • Protein:
  • 19.8 g
  • 40%
  • Cholesterol:
  • 77 mg
  • 26%
  • Sodium:
  • 683 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

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  1. Preheat oven to 400 degrees F (200 degrees C). Butter a 1 quart casserole dish.
  2. Layer 1/2 of the potatoes into bottom of the prepared casserole dish. Top with the onion slices, and add the remaining potatoes. Season with salt and pepper to taste.
  3. In a medium-size saucepan, melt butter over medium heat. Mix in the flour and salt, and stir constantly with a whisk for one minute. Stir in milk. Cook until mixture has thickened. Stir in cheese all at once, and continue stirring until melted, about 30 to 60 seconds. Pour cheese over the potatoes, and cover the dish with aluminum foil.
  4. Bake 1 1/2 hours in the preheated oven.

Footnotes

  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews

3013
  1. 4060 Ratings

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I'm constantly asked to make my version of this recipe. Here's what I do differently that I think makes it better. 1. No onions. (I think they just get in the way of the potato and cheese fla...

Made exactly as directed, only change being mincing the onion instead of rings, as I don't like the texture of onions in large chunks. One reason I chose this recipe was because I prefer whole, ...

Can you say.......disappeared faster than a speeding bullet? I just made this as a side dish to my Christmas ham. I doubled the recipe...used a lot more pepper than expected....used Cracker Ba...